by Tarla Dalal
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Added to 66 cookbooks
This recipe has been viewed 26849 times
A sweetish pickle, made with a unique combination of veggies like baby corn, shallots, carrot and beetroot, this Assorted Pickle is quite versatile, and may be served as a pickle or salad, to accompany any meal. Although it takes a little time to prepare, as the veggies have to be cooked in the marinade till tender, the pickle stays fresh in the fridge for at least five days, justifying the effort that goes into making it. You will also love the sight of this pickle, as it gets a vivid pink hue, thanks to the beetroots.
- Combine all the ingredients in a deep kadhai, mix well and cook on a medium flame for 5 to 6 minutes or till it starts boiling, while stirring occasionally. Keep aside.
- Clean and wash all the vegetables and add to the prepared marinade, mix well and cook on a medium flame for 30 minutes or till the vegetables are slightly tender, while stirring occasionally.
- Allow it to cool completely. Store in an air-tight container and refrigerate and serve chilled.
Nutrient values per cup
|Vitamin A||529.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||1.9 mg|
|Folic Acid||4.3 mcg|
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